Little Moss boasts a farm-to-table menu in Padanaram Village

Open for a week at 6 Bridge St., Little Moss Restaurant has been packed every night for dinner, according to owner Lisa Lofberg.

With items like spring dug parsnip soup and a seared duck breast with wild watercress and blackberry jam (that one recent diner said was “to die for”), the eatery has partnered with local farms and businesses to put the freshest ingredients on the plate.

The Lofbergs are local residents who owned the popular bakery Beach Plum at the same spot. Named after a boat in Moby Dick, Little Moss opened after an 18-month face-lift and includes a new porch with herbs growing in planters around it.

Chris Cronin is the new chef, formerly of Washington Square Tavern in Brookline, Loftus said.

The focus is on local greens and produce from Farmcoast businesses like Apponagansett Farm, Copicut Farm, Eva’s Garden, Revolution Lobster and Shy Brothers Cheese, according to the website.

It also boasts a unique cocktail and wine menu crafted by local celebrity Jonathan Pogash, The Cocktail Guru, who said it took them 1.5 years. He described it as “farm to glass.”

“I had never created a cocktail menu for a spot in the region, let alone a spot with this style of food menu,” said Pogash said via email from Ireland. “We use a lot of edible flowers in the cocktails. We use spirits and liqueurs that are local. We use local herbs, fruit, and other produce.”

His father Jeffrey Pogash designed the wine menu which covers a broad range of varieties and regions, including Portugal. They are all “very nicely balanced” and “very drinkable.”

“I think it is probably the best wine list I’ve put together because Lisa and John decided to keep almost all the wines I recommended, which is rare,” he said.

“We are looking to engage guests and to spark conversation with the different ingredients we use,” said Jonathan Pogash.

The menu is more than creative with the use of ingredients like radish tops, crab butter and ramp pesto. For those with a sweet tooth, there is sunchoke ice cream.

Little Moss seats 28 inside and 25 on the patio. It is currently open from 5 p.m Thursday through Monday. Lofberg said they expect to add lunch and open a cafe and bakery window in the next few weeks.

“It’s casual but elegant,” she said. “We are just trying to offer a unique dining experience to the local people.”